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This Mediterranean fish stew recipe that I found on Antics of a Cycling Cook has been on my to try list for a while. With the new year here I have been trying to eat a bit healthier and this dish fit perfectly into that paradigm. This stew is essentially just a simple tomato based stew with fish in it. In fact the tomato base of this stew is very similar to the tomato sauce in the shrimp linguine in a tomato sauce that I recently made. You can pretty much throw whatever vegetables that you wan into the tomato base and you could easily replace the white fish with any other type of seafood. I went with adding some fennel and red peppers to the tomato base and I had my heart set on some nice meaty halibut for the fish, though you could use pretty any white fish. The fish stew came together nice an quickly and easily and it turned out great! The tomato sauce was nice light and full of flavour and you really can't go wrong with halibut! All of the fresh herbs really did it for me in this sauce. I served the fish stew garnished with some feta and a side of crusty bread so soak up all of the tasty sauce.

Mediterranean Fish Stew

Servings: 4

ingredients

1 tablespoon olive oil

1 onion (diced)

4 cloves garlic (chopped)

chili flakes to taste (optional)

1 bulb fennel (sliced)

1 red pepper (cut into bite sized pieces)

1 cup white wine

1 (28 ounce) can diced plum tomatoes

1/2 teaspoon paprika

1/2 teaspoon oregano

salt and pepper to taste

1 pound white fish (such as haddock, halibut, etc., or any seafood)

1/2 cup fresh herbs such as parsley and basil (chopped)

directions

Heat the oil in the pan.

Add the onion and saute until tender, about 6-10 minutes.

Add the garlic and chili pepper flakes and saute until fragrant, about a minute.

Peter, did you get a new camera for Christmas? These photos are all GORGEOUS! I notice you're also experimenting with different layouts... a couple years ago you were much more predictable in how you'd arrange the food and the place setting. Lovely!

Hi Kevin! I live in Berlin, Germany and run a supper club at my apartment, and we recently used this recipe for our main course! Check out our blog entry about it here. Just thought you might like to know you're inspiring cooks halfway across the world!Grüße aus Deutschland,Diana

please stop adding feta cheese on top of every greek dish, plus try mushrooms with leeks,spinach and lettuce stew with augolemono or try chickpeas and rice risotto, rice has to be very soft,you burn it with hot olive oil and add black pepper.

This stew is WONDERFUL; so delicious and colorful. The addition of feta was fantastic and the red bell peppers so flavorful!

I made it with a 1/2 tsp salt, no black pepper or hot pepper flakes, instead I used a very small pinch of cayenne pepper (perhaps 1/16 tsp)-just to give it a bit of peppery-ness with the health benefits of cayenne, but not make it spicy. I used inexpensive chardonnay for the white wine, sole for the fish, and fresh basil but no parsley for the fresh herbs. I served it with green salad and a par baked multigrain French loaf from the grocery store that I finished baking at home with a bit of butter, parmesan and parsley.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.